Sausage & Mixed Bean Cassoulet

This recipe features in these meal plans: Slow food, Slowly does it.

An easy sausage, carrot and bean cassoulet cooked steadily in a slow cooker.


  • 8 pork sausages
  • 410g of tinned haricot beans, drained and rinsed
  • 800g of tinned chopped tomatoes
  • 1 large onion (approx 210g), finely chopped
  • 1 large carrot (approx 185g), coarsely chopped
  • 410g of tinned cannellini beans, drained and rinsed
  • 410g of tinned butter beans, drained and rinsed
  • 2 cloves of garlic, finely chopped
  • 200ml chicken stock (made double strength)
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tbsp dried mixed herbs
  • 1 tbsp plain white flour
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 255 mins
  • Price per person: £1.11
  • Store cupboard: Typical
  • Calories per serving: 659
  • 5-a-day per serving: 4.7
  • Print Recipe
Sausage & Bean Cassoulet photo

730 cooks think so


  1. Preheat the slow cooker, if necessary. Heat the oil in a saucepan and fry the sausages for 5-6 minutes, or until browned. Remove from the pan and set aside.
  2. Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until soft. Add the carrot and fry for 2-3 minutes. Sprinkle on 1 tbsp flour and fry for 1 minute, stirring continuously. Transfer to a slow cooker.
  3. Cut each sausage into four slices and transfer to the slow cooker. Add the (cannellini, haricot and butter) beans, stock, chopped tomatoes, tomato puree and mixed herbs and cook on high for 4-6 hours. Season to taste before serving.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

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